Cut the top and bottom off the aubergines and slice lengthways about the width of a pound coin

Season well and brush each side with olive oil. Let them sit for approx. 5 mins then griddle on a very hot barbecue griddle pan until charred on each side

For the filling, simply blanch the vegetables in batches (eg peppers, then asparagus etc) and drain on kitchen paper

For the pesto – in a food processor, blend the nuts, garlic, sun blushed tomatoes, then add the basil, cheese and oil. Check for any seasoning, then add the cream

To serve – lay out the slices of aubergine, then place a little pile of the vegetables and mozzarella at the end of a slice and roll up. Secure with a cocktail stick, drizzle with a little more oil and just warm through on the barbecue

Use two or three rolls per serving, squeeze over some lemon juice and top with the creamy red pesto. This can be cold or warmed gently in a pan.